CN107361259B - 一种制备富含果胶低聚糖和高生物利用率番茄红素的番茄汁的方法 - Google Patents
一种制备富含果胶低聚糖和高生物利用率番茄红素的番茄汁的方法 Download PDFInfo
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- CN107361259B CN107361259B CN201710579781.8A CN201710579781A CN107361259B CN 107361259 B CN107361259 B CN 107361259B CN 201710579781 A CN201710579781 A CN 201710579781A CN 107361259 B CN107361259 B CN 107361259B
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- tomato juice
- lycopene
- pectin
- tomato
- carbon dioxide
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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Abstract
本发明公开了一种制备富含果胶低聚糖和高生物利用率番茄红素的番茄汁的方法。该方法包括如下步骤:将番茄汁进行高密度二氧化碳处理,处理完毕得到所述富含果胶低聚糖和番茄红素的番茄汁。本发明在保持番茄汁新鲜品质的同时,提高了果胶低聚糖的含量和番茄红素的生物利用率;高密度二氧化碳技术不仅能够杀灭番茄汁的致病菌和腐败菌,而且能较好地保持新鲜番茄汁的营养成分、色泽和风味,贮存期长;本方法工艺简单、操作方便,能耗低,节能环保,具有良好的经济效益和应用前景。
Description
技术领域
本发明属于食品领域,涉及一种制备富含果胶低聚糖和高生物利用率番茄红素的番茄汁的方法。
背景技术
果胶低聚糖是果胶降解后产生的较低分子量的寡糖产物,具有低热量、促双歧杆菌生长以及抗肿瘤、抗氧化等生理活性。果胶低聚糖被认为是一种新型的益生元,促进益生菌的增殖,维持肠道的健康环境。很多研究者利用果蔬加工的废弃残渣提取果胶,进一步处理得到果胶低聚糖。
番茄是世界上最重要的蔬菜之一,也是食品工业重要的加工原料,可以鲜食或者加工番茄制品(如番茄汁、番茄浆和番茄沙司等)。番茄具有较高的营养价值,含有丰富的番茄红素和大量的微量营养素,如β-胡萝卜素、多酚、维生素C和叶酸。有研究表明,经常食用番茄可以减少癌症和心血管疾病的发生。随着人们健康意识的增强,消费者对番茄加工制品和番茄饮品如番茄汁的需求越来越大。新鲜番茄汁中的果胶含量较高,但大多以大分子聚合物的形式存在,天然的果胶低聚糖含量较少,因此传统方法制备番茄汁往往不具备果胶低聚糖营养保健的功能。
随着人们生活水平的提高和健康意识的增强,对作为益生元的功能性低聚糖的需求也在不断增加,传统番茄汁在保健功能上难以满足人们的要求,因此,寻找一种既保持番茄汁新鲜品质,又提高果胶低聚糖含量的方法具有重要的意义。
发明内容
本发明的目的是提供一种制备富含果胶低聚糖和高生物利用率番茄红素的番茄汁的方法。
本发明提供的制备富含果胶低聚糖和番茄红素的番茄汁的方法,包括如下步骤:将番茄汁进行高密度二氧化碳处理,处理完毕得到所述富含果胶低聚糖和番茄红素的番茄汁。
上述方法中,所述高密度二氧化碳处理条件如下:压强10~30MPa,具体可为15MPa或20MPa;
温度25℃~65℃,具体可为45℃或55℃;
时间10~60min,具体可为20min、30min或40min。
所述番茄汁按照包括如下步骤的方法制得:
将番茄去蒂打浆后灭酶,均质,真空脱气。
所述灭酶为热烫灭酶;
具体的,所述热烫灭酶的温度为80℃~90℃;时间为2~3min。
所述均质为依次用胶体磨和均质机进行均质;
用胶体磨处理的次数具体为2~4次,具体可为2次或3次;
用均质机进行均质步骤中,均质条件具体为15~30MPa,具体可为19MPa或 25MPa。
所述真空脱气步骤中,压强为0.075~0.095MPa,具体可为0.08MPa、0.085MPa 或0.09MPa;时间为1~4min,具体可为2min或3min。
制备所述番茄汁的方法还包括如下步骤:在所述灭酶步骤之后,均质步骤之前,对灭酶所得番茄浆进行冷却和过滤。
所述过滤步骤中,筛网的孔径为70~100目,具体可为80目;
所述冷却步骤中,冷却的终温为室温。冷却的方式可为各种常用的冷却方式,如冰水冷却。
另外,上述制备所述富含果胶低聚糖和番茄红素的番茄汁的方法还包括如下步骤:在所述高密度二氧化碳处理步骤之后,对体系进行冷却。
具体的,所述冷却步骤中,冷却的终温为室温。冷却的方式可为各种常用的冷却方式,如冰水冷却。
本发明在保持番茄汁新鲜品质的同时,提高了果胶低聚糖的含量和番茄红素的生物利用率;高密度二氧化碳技术不仅能够杀灭番茄汁的致病菌和腐败菌,而且能较好地保持新鲜番茄汁的营养成分、色泽和风味,贮存期长;本方法工艺简单、操作方便,能耗低,节能环保,具有良好的经济效益和应用前景。
具体实施方式
下面结合具体实施例对本发明作进一步阐述,但本发明并不限于以下实施例。所述方法如无特别说明均为常规方法。所述原材料如无特别说明均能从公开商业途径获得。
下述实施例中,果胶低聚糖得率和体外发酵特性的测定方法为:
将实施例制备所得番茄汁在15000g、5℃条件下离心10min,上清液透过截留分子量为5000Da的超滤仪,收集并浓缩渗透液,对渗透液中的果胶低聚糖的含量和体外发酵特性进行分析。
(1)低聚糖得率
将实施例所得番茄汁离心取上清液,过5000Da滤膜,取渗透液(果胶多糖分子量一般大于10000Da,因此5000Da膜可保留果胶多糖,而低聚糖则渗出)。果胶主要由半乳糖醛酸组成,一般用半乳糖醛酸表示果胶含量。如果渗透液中有半乳糖醛酸检出,则认为含有果胶低聚糖。
果胶低聚糖的含量用半乳糖醛酸来表示,半乳糖醛酸含量采用硫酸咔唑法测定。取果胶溶液0.5mL,加入3mL浓硫酸(95%~98%,质量分数),充分混匀后,置于沸水浴中加热10min,然后迅速放入冰水浴中冷却至25℃,加入0.5mL质量分数为 0.15%咔唑试剂,摇匀后于25℃静置30min。在530nm波长下测吸光度值。低聚糖得率=渗透液/(番茄汁上清液+细胞壁物质)。
细胞壁物质提取方法:称取30g番茄汁离心后的沉淀,加入100mL 80%乙醇,煮沸20min,冷却后用400目滤布过滤,收集滤渣,重复上述步骤三次,滤渣残留物用100mL90%二甲基亚砜水溶液(9:1,v/v)在4℃过夜去除淀粉,过滤后滤渣加入 100mL氯仿甲醇溶液(2:1,v/v)溶解10min,用丙酮洗涤直至样品变白,残留物即为细胞壁物质,35℃烘干至恒重。
(2)果胶低聚糖体外发酵特性
体外发酵特性通过人体粪便发酵实验进行。厌氧培养液:2g/L蛋白胨、2g/L酵母膏、0.1g/L NaCl、0.04g/L K2HPO4、0.04g/L KH2PO4、0.01g/L MgS04·7H2O、0.01 g/LCaCl2·2H2O、2.0g/L NaHCO3、0.5g/L盐酸半胱氨酸、0.5g/L胆汁盐、2mL/L吐温80、0.01mL/L维生素K1和1mL/L高铁血红素溶液。制备10%(w/v)粪便-厌氧培养液匀浆,在厌氧培养箱中均质,静置取上清液。
将果胶低聚糖样品溶解于厌氧培养液,然后过0.22μm的滤膜,再加入到装有粪便-厌氧培养液的发酵罐中,使得最终浓度为1%(w/v)。低聚果糖为阳性对照,不添加任何的碳水化合物作为阴性对照。吹氮(15mL/min)保持厌氧环境,37℃条件下培养12小时。
发酵样品在13000g条件下离心15min,上清液经0.22μm滤膜过滤后,用气相色谱(Agilent 5975-7890A)分析。色谱条件为HP-INNO wax column(30m×0.25mm, 0.25μm);分流比为40:1;升温程序:120℃保持1min,然后以10℃/min升至265℃, 265℃保持2min;H2、空气、氮气的流速分别为40mL/min、450mL/min和45mL/min。实施例所得番茄汁中番茄红素生物利用率、顺反异构体、总色差值及总酚含量测定方法为:
(1)番茄红素生物利用率
番茄汁中的总番茄红素含量测定:取1g番茄汁,加入0.5g NaCl和50ml提取剂(50%正己烷,25%丙酮,25%乙醇,0.1%BHT),4℃条件下搅拌20min,然后加入 15ml超纯水,4℃条件下搅拌10min,除去水相,472nm条件下测吸光度值。
体外模拟消化:取5g番茄汁,加入5mL NaCl/抗坏血酸溶液(0.9%NaCl,1%抗坏血酸溶液)和5mL胃电解质溶液(0.3%NaCl,0.11%KCl,0.15%CaCl2.2H2O,0.05% KH2PO4,0.07%MgCl2·6H2O),然后再加入5mL胃蛋白酶溶液(0.52%猪胃蛋白酶电解质溶液),调pH值到4±0.05,试管顶空吹氮气,37℃反应30min。调pH至2±0.05,氮吹,37℃反应30min。然后调pH值至6.9±0.05,加入1.5mL胰蛋白酶和胆酸盐溶液(0.4%猪胰蛋白酶,0.2%胆酸盐,0.5%连苯三酚,1%生育酚),氮吹,37℃反应 2h。反应结束后,5000g离心20min,取上清液。采用番茄汁总番茄红素测定方法,测定上清液的番茄红素含量。
番茄红素生物利用率=体外模拟消化液番茄红素/番茄汁总番茄红素
(2)番茄红素顺反异构的测定
采用高效液相色谱法测定。色谱柱:YMC CarotenoidS-5(4.6mm×250mm),流动相A含0.05%的乙腈:甲醇混合液(3:1,v/v),流动相B:含0.05%的MTBE溶液,梯度洗脱,0到8min,B相增加到55%,8到35min,B相保持55%,流速为1mL/min。进样量20μL,检测波长为475nm,根据分离得到的组分保留时间和光谱特征确定顺反异构体,面积归一化法对样品中顺反异构体的含量进行确定。
(3)总色差值
采用分光测色仪(光源:D65,观察角度:10°)测定番茄汁的色泽。室温下以标准白板(L=94.31,a=-0.82,b=1.18)进行校正,将番茄汁摇匀后置于15mL的比色杯中,选取Hunter LAB表色系统,在反射模式下测定L*、a*、b*值。其中:L*值表示样品亮度,L*值愈大,色泽愈白;a*>0,表示红色程度,a*<0,表示绿色程度;b*>0,表示黄色程度,b*<0,表示蓝色程度。通过公式计算总色差ΔE:
(4)总酚
采用福林试剂还原比色法,以没食子酸计算总酚含量。
实施例1
1)制汁:将番茄清洗干净后,切分,用Mixer B-400榨汁机打浆,80℃热烫2min灭酶,迅速用冰水冷却至室温,通过80目筛网过滤,除去皮渣,用胶体磨处理2次后,用均质机对番茄浆进行均质,均质压力为15MPa,然后再在0.08MPa 条件下真空脱气3min,得到番茄汁;
2)高密度二氧化碳处理:将高密度二氧化碳处理釜预热到55℃ 将番茄汁放入处理釜中,处理压强为20MPa,时间为40min,处理完毕后,取出番茄汁,迅速用冰水冷却至室温后,放入4℃ 箱冷藏保存,得到本发明提供的番茄汁。
实施例1与传统方法制得的番茄汁的性质对比
传统方法制备番茄汁:按照实施例1的步骤,将步骤2)替换为热杀菌处理(95℃,1min),得到番茄汁。
将上述传统方法制得的番茄汁与实施例1制备的番茄汁在果胶低聚糖得率和体外发酵特性等方面进行比较,结果如表1所示。
表1、实施例1番茄汁的果胶低聚糖得率和体外发酵特性
从表1可以看出,本发明方法与传统方法相比,番茄汁中的低聚糖得率为22.3%,显著大于新鲜番茄汁和传统方法所得番茄汁。本发明方法制得的番茄汁发酵产生短链脂肪酸的能力较强,显著大于新鲜番茄汁和传统方法制得的番茄汁。
将上述传统方法制得的番茄汁与实施例1制备的番茄汁在菌落总数、番茄红素生物利用率、顺式番茄红素浓度等方面进行比较,结果如表2所示。
表2、实施例1番茄汁的菌落总数、番茄红素及品质指标
从表2可以看出,本发明方法与传统方法的微生物含量均符合国家卫生标准GB7101-2015,较好的保持了番茄汁中的总酚。与传统方法相比,番茄汁中的番茄红素生物利用率是新鲜番茄汁的1.67倍,显著大于传统方法所得番茄汁(是新鲜番茄汁的1.03倍),总色差值显著小于传统方法所得的番茄汁。本发明方法制得的番茄汁的顺式番茄红素占总番茄红素的30%,显著大于新鲜番茄汁和传统方法制得的番茄汁。
实施例2
1)制汁:将番茄清洗干净后,去蒂切分,用Mixer B-400榨汁机打浆, 90℃热烫2min,迅速用冰水冷却至室温,通过80目筛网过滤,除去皮渣,用胶体磨处理2次后,用均质机对番茄浆进行均质,均质压力为19MPa,在0.09MPa条件下真空脱气2min,得到番茄汁;
2)高密度二氧化碳处理:将高密度二氧化碳设备的处理釜预热到45℃ 将番茄汁放入处理釜中,处理压强为30MPa,时间为20min,处理完毕后,取出番茄汁,迅速用冰水冷却至室温后,在25℃条件下放置贮藏,得到本发明提供的番茄汁。
实施例2与传统方法制得的番茄汁的性质对比
传统方法制备番茄汁:按照实施例2的步骤,将步骤3)替换为热杀菌处理(95℃,1min),得到番茄汁。
将上述传统方法制得的番茄汁与实施例2制备的番茄汁在果胶低聚糖得率和体外发酵特性等方面进行比较,结果如表3所示。
表3、实施例2番茄汁的果胶低聚糖得率和体外发酵特性
从表3可以看出,本发明方法与传统方法相比,番茄汁中的低聚糖得率为24.5%,显著大于新鲜番茄汁和传统方法所得番茄汁。本发明方法制得的番茄汁发酵产生短链脂肪酸的能力较强,显著大于新鲜番茄汁和传统方法制得的番茄汁。
将上述传统方法制得的番茄汁与实施例2制备的番茄汁在菌落总数、番茄红素生物利用率、顺式番茄红素浓度等方面进行比较,结果如表4所示。
表4、实施例2番茄汁的菌落总数、番茄红素及品质指标
从表4可以看出,本发明方法与传统方法的微生物含量均符合国家卫生标准GB7101-2015,较好的保持了番茄汁中的总酚。与传统方法相比,番茄汁中的番茄红素生物利用率是浓缩番茄汁的1.4倍,显著大于传统方法所得番茄汁(是新鲜番茄汁的1.03倍),总色差值显著小于传统方法所得的番茄汁。本发明方法制得的番茄汁的顺式番茄红素占总番茄红素的34%,显著大于新鲜番茄汁和传统方法制得的番茄汁。
实施例3
1)制汁:将番茄清洗干净后,去蒂切分,用Mixer B-400榨汁机打浆, 90℃热烫2min,迅速用冰水冷却至室温,通过80目筛网过滤,除去皮渣;用胶体磨处理3次后,用均质机对番茄浆进行均质,均质压力为25MPa,然后在0.085MPa条件下真空脱气2min,得到番茄汁;
2)高密度二氧化碳处理:将高密度二氧化碳设备的处理釜预热到45℃ 将番茄汁放入反应釜中,处理压强为15MPa,时间为40min,处理完毕后,取出番茄汁,迅速用冰水冷却至室温后,放入4℃ 箱冷藏保存,得到本发明提供的番茄汁。
实施例3与传统方法制得的番茄汁的性质对比
传统方法制备番茄汁:按照实施例3的步骤,将步骤4)替换为热杀菌处理(95℃,1min),得到番茄汁。
将上述传统方法制得的番茄汁与实施例3制备的番茄汁在果胶低聚糖得率和体外发酵特性等方面进行比较,结果如表5所示。
表5、实施例3番茄汁的果胶低聚糖得率和体外发酵特性
从表5可以看出,本发明方法与传统方法相比,番茄汁中的低聚糖得率为24.1%,显著大于新鲜番茄汁和传统方法所得番茄汁。本发明方法制得的番茄汁发酵产生短链脂肪酸的能力较强,显著大于新鲜番茄汁和传统方法制得的番茄汁。
将上述传统方法制得的番茄汁与实施例3制备的番茄汁在菌落总数、番茄红素生物利用率、顺式番茄红素浓度等方面进行比较,结果如表6所示。
表6、实施例3番茄汁的菌落总数、番茄红素及品质指标
从表6可以看出,本发明方法与传统方法的微生物含量均符合国家卫生标准GB7101-2015,较好的保持了番茄汁中的总酚。与传统方法相比,番茄汁中的番茄红素生物利用率是新鲜番茄汁的1.5倍,显著大于传统方法所得番茄汁(是新鲜番茄汁的1.15倍),总色差值显著小于传统方法所得的番茄汁。本发明方法制得的番茄汁的顺式番茄红素占总番茄红素的33%,显著大于新鲜番茄汁和传统方法制得的番茄汁。
上述实施例只为说明本发明的技术构思及特点,其目的在于让熟悉此项技术的人士能够了解本发明的内容并据以实施,并不能以此限制本发明的保护范围。凡根据本发明精神实质所作的等效变化或修饰,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种制备富含果胶低聚糖和番茄红素的番茄汁的方法,包括如下步骤:将番茄汁进行高密度二氧化碳处理,处理完毕得到所述富含果胶低聚糖和番茄红素的番茄汁;
所述高密度二氧化碳处理条件如下:压强10~30 MPa;
温度25℃~65℃;
时间10~60 min。
2.根据权利要求1所述的方法,其特征在于:进行高密度二氧化碳处理之前的番茄汁按照包括如下步骤的方法制得:
将番茄去蒂打浆后灭酶,均质,真空脱气。
3.根据权利要求2所述的方法,其特征在于:所述灭酶为热烫灭酶;
所述热烫灭酶的温度为80℃~90℃;时间为2~3 min。
4.根据权利要求2所述的方法,其特征在于:所述均质为依次用胶体磨和均质机进行均质;
用胶体磨处理的次数为2~4次;
用均质机进行均质步骤中,均质条件为15~30 MPa。
5. 根据权利要求2所述的方法,其特征在于:所述真空脱气步骤中,压强为0.075~0.095 MPa;时间为1~4 min。
6.根据权利要求2所述的方法,其特征在于:制备所述番茄汁的方法还包括如下步骤:在所述灭酶步骤之后,均质步骤之前,对灭酶所得番茄浆进行冷却和过滤。
7.根据权利要求6所述的方法,其特征在于:所述过滤步骤中,筛网的孔径为70~100目;
所述冷却步骤中,冷却的终温为室温。
8.根据权利要求1-7中任一所述的方法,其特征在于:制备所述富含果胶低聚糖和番茄红素的番茄汁的方法还包括如下步骤:在所述高密度二氧化碳处理步骤之后,对体系进行冷却。
9.根据权利要求8所述的方法,其特征在于:所述冷却步骤中,冷却的终温为室温。
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